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Chicken Gochujang Recipe - Spicy, Savory, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into bite-size pieces)
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean red pepper flakes, optional for extra heat)
  • 2 tablespoons soy sauce (use low-sodium if preferred)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1.5 tablespoons honey (or brown sugar)
  • 2 teaspoons sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 tablespoon neutral oil (canola, avocado, or grapeseed)
  • 1/3 cup water (or low-sodium chicken broth)
  • 1 teaspoon cornstarch (optional, for thicker sauce)
  • 2 green onions, thinly sliced (for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)
  • Cooked rice or noodles (for serving; optional but recommended)

Method
 

  1. Prep the chicken: Pat the chicken dry and cut into bite-size pieces. Dry chicken browns better and won’t steam in the pan.
  2. Make the marinade: In a bowl, whisk gochujang, gochugaru (if using), soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth.
  3. Marinate: Add chicken to the bowl and toss to coat evenly. Let it sit for at least 20 minutes at room temp, or up to 8 hours in the fridge.
  4. Heat the pan: Set a large skillet over medium-high heat and add the neutral oil. When it shimmers, it’s ready.
  5. Sear in batches: Add chicken in a single layer without crowding. Cook 3–4 minutes per side until browned and mostly cooked through. Transfer to a plate and repeat with remaining chicken.
  6. Make it saucy: Lower heat to medium. Pour remaining marinade into the pan with 1/3 cup water. Simmer 1–2 minutes, scraping up browned bits.
  7. Thicken (optional): Mix cornstarch with 1 tablespoon cold water. Stir into the pan and simmer 30–60 seconds until glossy.
  8. Finish: Return chicken to the pan and toss in the sauce for 1–2 minutes until coated and cooked through. Adjust seasoning with a splash of soy for salt or a drizzle of honey for sweetness.
  9. Serve: Top with green onions and sesame seeds. Spoon over rice or noodles, or wrap in crisp lettuce leaves for a lighter option.